Chettinad Style Kuzhi Paniyaram
A delicious breakfast dish or serve as an evening snack !!!
Non – stick Kuzhi Paniyaram Kadai
Idli batter- 1 bowl (for 14 kuzhi Paniyaram)
Cooking oil / ghee- 3 teaspoon
Or Basic batter recipe (for dosa too):
Please use standard measuring cup to measure rice and dal (measuring cup of 200 ml / 8 oz capacity).
¾ cup boiled rice (puzhukkalari / ukkada chawal / idli rice)
¾ cup raw rice (pachari )
¼ cup urad dal
½ teaspoon salt
Wash and soak rice and dal separately for 4 hours in water (2 1 /2 cups water for rice and 1 cup water for urad dal). Make a paste of dal and rice separately in a mixer or grinder. Add little water when making paste. Transfer both the batter in another big vessel / container. Add ½ teaspoon salt. Mix batter well (stir continuously with a thick ladle) and keep aside for 5 – 6 hours to ferment. Batter should be of pouring consistency.
For the masala / seasoning
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 small green chilli, very finely chopped
1 teaspoon very finely chopped ginger
6 curry leaves, very finely sliced
1 onion, finely chopped
3 tablespoons grated coconut
For the sago:
1 tablespoon sago (sabudana) soak sago in ¼ cup water for one hour and gently squeeze out water. Finally mix soaked sago with paniyaram batter / idli batter.
For the masala / seasoning:
Heat oil in a pan. Add mustard seeds. When they splutter, add jeera and urad dal. Saute for 2 minutes.
Add finely chopped ginger, green chilli, onion and curry leaves. Fry on a low to medium heat for 5 - 8 minutes until fragrant / golden color and crisp. Switch off the heat and add grated coconut. Gently stir well for 2 minutes.
Pour the seasoning over batter batter and mix well evenly (including soaked sago). Adding sago and grated coconut is giving additional golden color to paniyaram.
Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.
Pour Idli / Paniyaram batter in each mould ( 3/4th of the mould ). Sprinkle oil / ghee.
Cover with a lid. Cook for 8-10 minutes in a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the moulds of the kadai).
Turn the other side with the help of a stick and cook till done / under side should be golden in color. Serve hot with coconut chutney / hing chutney / tomato chutney / sambar / any gravy dishes of your choice.
Thengai Chutney (Tamil style coconut chutney)
A delicious chutney, goes well with kuzhi paniyaram / idli / dosa /vada / ponagal varieties. Recipe from Sabitha Radhakrishna’s cookery book Aharam.
Serves: 2 – 3
1 cup (75 g – 5 tablespoons) grated coconut
2 green chillies (small size), chopped
½ - inch piece ginger, chopped
½ teaspoon thick tamarind paste (1/2 – ¾ teaspoon)
1 tablespoon dry roasted channa dal (Bengal gram dal)
½ teaspoon salt (or to taste)
2 tablespoon water
In a pan or iron kadai, dry roast channa dal on a medium to low heat for 8 – 10 minutes (without oil) until slight color changes.
Transfer all the ingredients into a small mixer bowl and make a smooth paste with 2 tablespoon water. Finally, adjust the consistency of the chutney with extra 50 ml (1/4 cup) water if required. Or serve as thick chutney.
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon urad dal (split black gram dal)
4 curry leaves
Heat oil in a tadka pan or a small pan. Add mustard seeds. When they crackle, add urad dal and curry leaves. Fry on a low heat for 2 – 4 minutes until fragrant and crisp. Pour this seasoning over chutney and serve with kuzhi paniyaram / dosa / idli / vada / pongal ..